I grew up in Paris, with readily available bread. After moving to BC, Canada, I found few bakeries and even fewer good ones. And I found bread expensive ($3.50 / baguette). So I got curious and interested in levain. And one thing led to another, making bread for friends, then selling a few loaves, to being a micro-baker making 40 loaves/week now.

Characteristics

I've been trying to bring it back into balance and make it more vigorous. I used to keep it in the fridge between bakes. Now I feed it once per day when not baking. It is a moderately active starter with a mild flavour in its early stages. After peaking, it quickly liquefies, especially in the summer months when temperatures and humidity levels are high. It tends to create regular air pockets.

Viscocity